The Best Recipes Four Cheese Ravioli with Eggplant and Marjoram Pesto

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Four Cheese Ravioli with Eggplant and Marjoram Pesto

"Serve up something different tonight with this Four Cheese Ravioli with Eggplant and Marjoram Pesto. Using BUITONI® ravioli, versatile eggplant and other fresh herbs this dinner comes together surprisingly fast. Serve with a side salad and your choice of bread for a complete meal."

Ingredients :

1 medium eggplant, coarsely chopped
6 tablespoons olive oil
3 sprigs fresh marjoram, leaves removed, stems discarded
1 tablespoon chopped parsley
1 clove garlic, finely chopped
1/2 jalapeno, finely chopped
Salt and ground black pepper
1 (9 ounce) package BUITONI® Refrigerated Four Cheese Ravioli
2 tablespoons shredded pecorino or Parmesan cheese, or more to taste

Instructions :

Prep : 10M	Cook : 3M	Ready in : 20M

Heat large nonstick skillet over medium-high heat. Add eggplant; cook, stirring frequently, for 6 to 8 minutes or until tender. Remove from skillet.
Chop cooked eggplant until it resembles coarse cream. Transfer back to skillet. Stir in oil, marjoram leaves, parsley, garlic and jalapeno; season with salt and pepper.
Prepare pasta according to package directions. Add to skillet with cheese and toss gently to coat.